| Violation Date |
Code |
Description |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gaskets on reach-in cooler unit doors in front food service area in need of repair; observed numerous damaged plastic containers / lids in need of replacing.4-501.12 resurface or replace cutt |
| 2018-10-23 |
43 |
no points deducted4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front area. |
| 2018-10-23 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged customer |
| 2018-10-23 |
22 |
repeat3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedure |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris and sticker residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2018-06-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands for less than 15 seconds and then recontaminate hands by turning fauc |
| 2018-06-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed artichokes cooling at a rate of 0f/ min in prep unit. observed lettuces cooling in prep unit and raising in temperatur |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced deli meats in prep unit above 45f. items were not prepped today. cdi: items relocated to walk in for rapid cooling. repeat violation significant improvement from previous |
| 2018-06-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed chimichurri sauce with garlic in oil in it with expiration date of 6/9 in walk in. observed shre |
| 2018-06-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed items at the bar marked for |
| 2018-06-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed some items cooling today in prep units/cold holding units including artich |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked containers stored as clean. repeat violation |
| 2018-06-11 |
45 |
502.11(a) maintain utensils in good repair. observed several cracked containers throughout facility. repeat violation |
| 2018-02-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed seared tuna (still raw in the middle) stored over top of fully cooked steak. cdi: items rearranged for proper storage. p |
| 2018-02-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor pink build up in ice machine. repeat violation |
| 2018-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large wells of lettuce and spring mix holding at 49f. lettuce moved to walk in for rapid cooling. pic turned cooler temperature down before bringing items back to line at openin |
| 2018-02-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pimiento cheese date marked for 2/2-2/9. day 1 is the day of preparation so product was date mar |
| 2018-02-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked and chipped containers throughout facility. repeat violation |
| 2018-02-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of gloves stored directly under shelf of chemicals. pic was advised to rearrange shelves so that gloves could not become |
| 2018-02-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers nested together on drying shelf. cdi: containers separated for air drying. |
| 2017-12-08 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed seared tuna cooling a rate of 0f/min in walk in. cdi: item placed on sheet tray for rapid cooling. repeat violation |
| 2017-12-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that pic was not a cfm during inspection. |
| 2017-12-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed several employees wash hands and recontaminate hands by turning off faucet with bare hand |
| 2017-12-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wash dish, remove clean dish from dish machine, and then place dirty dish in dish machine with no handwash and glove change between dirty and |
| 2017-12-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine pulling at 0ppm sanitizer. cdi: ecolab called and arrived before end of inspection. all prep dishes were run through the 3-comp sink. all food was |
| 2017-12-08 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed soups reheating in steam table. soups were placed in warmers at 8am. at 9:15am, soups were below 70f. cdi: soups we |
| 2017-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that items on round table bar say refrigerate after opening on containers. pic advised to put items on tphc. tphc paperwork provided today along with inspection. repeat violatio |
| 2017-12-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed container stored in handsink for dish area. cdi: container removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf o |
| 2017-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed seared tuna cooling in walk in with lid. observed portioned chicken packed |
| 2017-12-08 |
33 |
3-501.13 use approved thawing methods. observed several bags of soup thawing in standing water upon arrival. pic relocated items to walk in or to sink with running water. later, bags in sink were again in standing water. cdi: employees educated on proper |
| 2017-12-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed pimiento chesse, |
| 2017-12-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed many employees with unapproved jewelry.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear finger |
| 2017-12-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board stored as clean with deep cuts in it.4-502.11(a) maintain utensils in good repair. observed several cracked containers and lids |
| 2017-12-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed items marked with a 7 day shelf life to actually be held for 8 days according to prep and print |
| 2017-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers remaining on some clean dishes after washing. |
| 2017-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on cart, stored as clean. |
| 2017-08-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no address on gra |
| 2017-08-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken salad being cooled in deep pan, while covered. all other foods are |
| 2017-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads that were prepared yesterday in cooler above 45f. observed in house roasted garlic stored on round table at self serve bar. garlic is not under temperature control. cdi: |
| 2017-08-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken salad from yesterday above 45f. employee is thawing chicken under running water, and then making the product. chicke |
| 2017-06-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees were not knowledgeable about the reportable symptoms, infections, and restrictions. review health policy |
| 2017-06-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a container of cheese soup prepared on 6/22 at 49f. adequately monitor temperatures while cooling to ensure temperature r |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli club rolls prepared 6/22 at 47f in the lowboy at the sandwich prep area, and pimento cheese at 52f at the sandwich flip top. observed some deli meats in some area were sta |
| 2017-06-23 |
6 |
2-301.15 where to wash - pf observed dish washing staff load the dish washer with dirty dishes, then rinsed hand with the sprayer at pre-wash sink, then dry hands with a white wiping cloth, then re-gloved hands for handling the clean dishes. ensure all |
| 2017-06-23 |
53 |
no point deduction6-201.11 floors, walls and ceilings-cleanability - c observed the floor at the 3 compartment sink with a small section missing grout. repair flooring so they are easy to clean. |
| 2017-06-23 |
54 |
no point deduction6-202.11 light bulbs, protective shielding - c observed several lights missing their shields in the prep area. replace shields or install shatterproof bulbs. |
| 2017-06-23 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed some cutting boards with discolored cut marks. food contact surfaces must remain smooth; resurface cutting boards with deep discolored cut marks. verification visit required4-501.11 maintain equ |
| 2016-11-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee don hairnet and adjust sleeves, then don gloves with no handwash. cdi: employee directed to properly wash hands before donning gloves. |
| 2016-11-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee washing dishes move from dirty to clean dishes without a glove change. cdi: employee directed to change gloves and items rewashed. |
| 2016-11-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dispenser to be at 50ppm quat. cdi: stock sanitizer replaced and sanitizer at dispenser read 150ppm-200ppm quat.4-602.11 clean the equipment and |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on line including lettuces and chicken salad, held on ice, to be above 45f. cdi: items rapidly cooled. pic directed to ensure that ice surrounds product. observed |
| 2016-11-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory to not be asterisked to those items served undercooked. cdi: pic printed off a copy of |
| 2016-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salads cooling in wic tightly covered. cdi: pic stated that he would chang |
| 2016-11-16 |
26 |
7-101.11 identifying information, prominence-original containers - pf observed greenworks container written with sharpie marker lime away. pic stated that the product was lime away in the container. cdi: product discarded and explanation of the dangers of |
| 2016-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees with unapproved jewelry. |
| 2016-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets throughout facility with wet cloths in them with sanitizer at 50-100ppm quat. cdi: buckets refilled with properly concentrated sanitizer (see #14) |
| 2016-11-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of plastic jugs stored on floor in front of house closet. |
| 2016-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed door on ice machine to be cracked. pic directed to replace door. |
| 2016-11-16 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed self serve desser |
| 2016-06-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date label on the mortadella. cdi-a date label of when the product was open was placed on the product. |
| 2016-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand wash sink next to the 3-compartment sink. the batteries had gone dead in the automatic paper towel dispenser. cdi paper towe |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering orders sitting out on the tables out of temperature. the salad was measured at 55f. observed arugula sitting half way in ice. it was measured at 46f. cdi-more ice wa |
| 2016-06-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder on menus to indicate that the product is undercooked. verification is required within 10 day |
| 2016-06-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in the walk in cooler with the lids still on the containe |
| 2016-06-23 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed the grab n go pro |
| 2016-06-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a plastic container used as a scoop for the flour stored in the flour c |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flip top lids to the cooler on the right of the small grill. observed water buildup on inside of reach in cooler on the right of the small grill. needs repair. |
| 2016-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on table surface by prep sink and dishmachine. |
| 2016-02-12 |
23 |
-3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ahi tuna item, which contains undercooked tuna, on paper menu and table stand up menu with no reminder o |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and roast beef at front line on ice above 45f. cdi- relocated items to walk-in cooler to quickly cool down. more ice was added to front line to ensure items remained col |
| 2016-02-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored over ready-to-eat foods in walk-in cooler. cdi-relocated to lower shelf. |
| 2015-10-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap available at kitchen handsink. cdi-soap was provided at handsink. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling |
| 2015-10-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed soups in walk-in cooler, prepared day prior to inspection above 45f. cdi-soups were voluntarily discarded. |
| 2015-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese and sliced cheddar cheese in prep cooler above 45f. cdi- cheeses were moved to walk-in cooler to cool back down to 45f. ehs recommended rearranging items in prep |
| 2015-10-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed posters for ahi tuna with disclosure, but missing the reminder. cdi-asterisk was placed on poster at prod |
| 2015-10-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed soups stored in deep plastic containers tightly covered in walk-in cooler, |
| 2015-10-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed chicken salad pre |
| 2015-06-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn faucet off with their bare hands afte handwashing. cdi by instruction. |
| 2015-06-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handwashing sign between restrooms. cdi, handwashing sign provided to operator. |
| 2015-06-29 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed operator state that a seared undercooked tuna was offered as a special but no parasite destruction letter was availab |
| 2015-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed undercooked seared ahi tuna located over ready to eat foods in low reach in refrigerator and walk in cooler. cdi, operator relocated foods for proper storage. |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce cold held at salad station above 45 degrees f. repeat. observed recently prepared sandwiches and pasta salad cold held in display cooler above 45 degrees f. observ |
| 2015-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed current consumer advisory on menu board consisting of a reminder statement but no disclosure statement |
| 2015-06-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide shatterproof-shatter-resistant or shielded lighting over food. observed front display case with light bulb |
| 2015-06-29 |
34 |
. . . . . . . . 4-204-112 temperature measuring devices-functionality - pfat least one integral or permanently affixed temperature measuring device shall be located in hot or cold hold equipment storing potentially hazarouds foods. observed several temper |
| 2015-06-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed soups at displa |
| 2015-06-29 |
37 |
3-306.11 food display-preventing contamination by consumers - p - food on display shall be protected from contamination by the use of packaging, counter, or salad food guards, display cases or other effective means. observed peppers, pickles, cheese for c |
| 2015-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dish machine employees towel drying equipment. observed several large containers being wet stacked at warewashing area.4-903.11 (a), (b) and (d) equipment, utensils, linens |
| 2015-06-29 |
31 |
.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed recently prepared sandwiches and salads cooling in display case. obser |
| 2015-01-14 |
31 |
3-501.15 cooling methods - pfuse proper methods and equipment to cool food., observed cooked shrinmp cooling in walk in cooler in covered bags and stacked containers. observed salads, sandwiches, and pasta salads prepared today and cooling in display case |
| 2015-01-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer buckets below proper concentration behind register counter.4-601 |
| 2015-01-14 |
33 |
3-501.13 thawing - cuse proper methods to thaw food. observed several soups cooling in prep sink in kitchen but not submerged. |
| 2015-01-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut lettuce at salad station behind front counter above |
| 2015-01-14 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: use proper in-use utensils and store scoop with the handle up., observed a single-service cup being used to dispense flour in -a container. |
| 2015-01-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed a split gasket on low reach-in refrigerator,. |
| 2015-01-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved riske treats missi |
| 2014-06-18 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed cardboard stacked over drainboard of 3 compartment sink. observed debris accumulating under ice machine and other equi |
| 2014-06-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed split gasket on walk-in cooler and door of reach-in refrigerator. observed handles on flip top prep units removed. observed 2 cracked dough pr |
| 2014-06-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store single-service articles in original plastic packaging. observed box of single-service lids uncovered/unprotected in back storage |
| 2014-06-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed tongs stored next to disposable towel dispenser at 3 compartment sink. observed clean tongs st |
| 2014-06-18 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed several food employees preparing food and not wearing a hair restraint upon arrival. |
| 2014-06-18 |
35 |
3-602.11 food labels - pffoods packaged on site and made from 2 or more ingredients for consumer grab and go shall be labeled according to law. observed several sweets, salads, sauces, sandwiches, brownies packaged on site for consumer grab-and-go but mi |
| 2014-06-18 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed colored dots used |
| 2014-06-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut lettuce recently prepared and cold held at prep cou |
| 2014-06-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed santiizer at 3 compartment sink not dispensing proper concentration of quat san |
| 2014-06-18 |
8 |
6-301.11 handwashing cleanser, availability - pfhandwashing cleanser shall be provided at each handwash sink. observed no handwashing cleanser at 1 sink in women's restroom. cdi, operator provided handwashing cleanser during inspection.6-301.12 hand dryin |
| 2013-10-23 |
1 |
observed pic not certified by an accredited ansi food safety program. cdi- by instruction.2-102.12 certified food protection manager - at least one employee who has supervisory responsibility shall be a certified food protection manager. |
| 2013-10-23 |
14 |
observed ice machine with pink and black residue build-up near chute. dicer with some dried food debris. cdi- cleaned and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-contact surfaces sha |
| 2013-10-23 |
8 |
observed several container lids in back handwash sink. handwash sink near dishwasher blocked and not accessible. cdi- removed.5-205.11 using a handwashing sink-operation and maintenance - handwash sinks shall be made accessible at all times. |
| 2013-10-23 |
42 |
observed several containers stacked together while still wet.4-901.11 equipment and utensils, air-drying required - after cleaning and sanitizing, equipment and utensils shall be air-dried.repeat violation |
| 2013-10-23 |
21 |
observed chicken date-marked to be discarded 10/22 and was prepped 10/18. chicken salad was temped at 42f.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - food specified shall be discarded if it is |
| 2013-02-11 |
42 |
many container being store wet in dish area. ensure that all utensils and containers are allowed to air dry prior to storing or stacking. |
| 2013-02-11 |
41 |
observed paddle spoon being used for soup boiler being stored in hand sink during use. do not store in use utensils in hand sink at any time. cdi by removing. |
| 2013-02-11 |
37 |
observed food in freezer being stored on the floor. all foods must be stored a minium of 6 inches above the floor |
| 2013-02-11 |
31 |
general comment: watch cooling methods such as stacking foods that are still in a cooling state such as pastas and peas and wrapping shrimp. do not cool at room temp at anytime. |
| 2013-02-11 |
21 |
general comment: observed on item that had a discard date of feb 11th still in walkin cooler (mushrooms) item was less than seven (7) days and below 41 degrees; but facility should follow standing procedures for use by dates. |
| 2013-02-11 |
8 |
observed hand washing station in dish room with limited accessibility as well as towel dispencer in disrepair. also observed paddle spoon used for soup boiler being stored in sink. (a) a handwashing sink shall be maintained so that it is accessible at all |
| 2012-10-22 |
21 |
general comment- observed date marking of all items in establishment. timeframes for holding foods exceeded nc state law. foods maintain between 42-45f degrees may be held for no more than 4 days. foods held at 41f degrees or below may be held no more tha |
| 2012-10-22 |
31 |
general comment- maintain proper cooling methods to rapidly bring foods below 45f degrees. observed onc tontainer of sliced roast beef above 45f degrees (reference temperature chart) in walk in cooler. |
| 2012-10-22 |
33 |
maintain proper thawing procedures of under running cold water; in the mocrowave; under refrigeration; or in the cooking process. observed bags of soups sitting in non-refrigerated drawer under the soup warming kettle. |
| 2012-10-22 |
39 |
maintain all wet wiping cloths off of food preperation areas to prevent spread of bacteria onto these surfaces. observed wet cloth used for wiping stored on clean cutting board at sandwich station. cloth removed on-site. |
| 2012-10-22 |
45 |
general comment- observed a couple of split gaskets throughout. |
| 2012-10-22 |
43 |
maintain all single service cup lips protected. observed pink plastic cups in dispensers at register without lip protection. |
| 2012-10-22 |
14 |
observed bit of mold behind ice chute at drink station. cleaned on-site with a sanitized rag. |
| 2012-10-22 |
42 |
general comment- maintain proper air drying before thight stacking. observed a few wet stacked pans in clean dish area. |
| 2012-10-22 |
2 |
facility did not currently have an employee health policy. discussed with pic on duty (david) and facility will put policy in place immediately. |